UA95115U - METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES - Google Patents
METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIESInfo
- Publication number
- UA95115U UA95115U UAU201407283U UAU201407283U UA95115U UA 95115 U UA95115 U UA 95115U UA U201407283 U UAU201407283 U UA U201407283U UA U201407283 U UAU201407283 U UA U201407283U UA 95115 U UA95115 U UA 95115U
- Authority
- UA
- Ukraine
- Prior art keywords
- cream
- functional properties
- pasteurization
- weight
- fat content
- Prior art date
Links
Landscapes
- Dairy Products (AREA)
- Fats And Perfumes (AREA)
Abstract
Спосіб виготовлення кисловершкового масла з функціональними властивостями включає отримання вершків та їх пастеризацію, охолодження, внесення закваски чистих культур молочнокислих мікроорганізмів, біологічне сквашування, фізичне визрівання, перетворення отриманої суміші у готовий продукт та фасування. Для виготовлення кисловершкового масла використовують молоко з масовою часткою жиру 3,4 %, одержане у весняно-літній період. Сепарують при температурі 40-, одержують вершки з масовою часткою жиру 32 %, пастеризують при температурі без витримування, які після пастеризації охолоджують до температури 30 °C. Вносять мезофільну ароматичну культуру Flora Danica і термофільну культуру Lbm. Acidophilum La-5 (фірми Chr. Hansen, Данія) у розрахунку і відповідно на вершків, перемішують 10-15 хв.A method of making sour cream butter with functional properties includes obtaining cream and pasteurization, cooling, introduction of pure cultures of lactic acid microorganisms, biological fermentation, physical maturation, transformation of the resulting mixture into a finished product and packaging. Milk with a fat content by weight of 3.4%, obtained in the spring and summer, is used for the manufacture of sour cream butter. Separated at 40-, cream with a fat content by weight of 32% is obtained, pasteurized at non-aging temperature, which is cooled to 30 ° C after pasteurization. Introduce the mesophilic aromatic culture of Flora Danica and thermophilic culture of Lbm. Acidophilum La-5 (Chr. Hansen, Denmark), calculated and cream, respectively, was stirred for 10-15 minutes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201407283U UA95115U (en) | 2014-06-27 | 2014-06-27 | METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
UAU201407283U UA95115U (en) | 2014-06-27 | 2014-06-27 | METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES |
Publications (1)
Publication Number | Publication Date |
---|---|
UA95115U true UA95115U (en) | 2014-12-10 |
Family
ID=52681304
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UAU201407283U UA95115U (en) | 2014-06-27 | 2014-06-27 | METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES |
Country Status (1)
Country | Link |
---|---|
UA (1) | UA95115U (en) |
-
2014
- 2014-06-27 UA UAU201407283U patent/UA95115U/en unknown
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EA201171468A1 (en) | METHOD OF OBTAINING A FERMENTED MILK PRODUCT | |
BR112018003292A2 (en) | lactobacillus fermentum bacteria after acidification inhibitors | |
RU2011125259A (en) | METHOD FOR PRODUCING SOMETANA "LAKOMKA" | |
RU2012140624A (en) | METHOD FOR PRODUCING SUNRISON FROM MOUNTAIN FUR | |
MX347142B (en) | Set-style fruit yoghurts. | |
SG11201810978VA (en) | Streptococcus thermophilus fermentation promoting agent | |
RU2010139917A (en) | METHOD FOR MANUFACTURE OF SAVED MILK-CONTAINING OAT FOOD PRODUCT | |
UA95115U (en) | METHOD OF PRODUCING OXYGEN OIL WITH FUNCTIONAL PROPERTIES | |
RU2010124500A (en) | METHOD FOR PRODUCING MILK-FERROUS PRODUCED MILK PRODUCT | |
UA94997U (en) | METHOD OF MANUFACTURE OF OXYGEN OIL WITH PROBIOTIC PROPERTIES | |
RU2015127861A (en) | METHOD FOR OBTAINING ACID BUTTER OIL WITH PROBIOTIC PROPERTIES | |
AU2014373324A1 (en) | Aspergillus oryzae aged cheese and preparation method thereof | |
RU2014127201A (en) | METHOD FOR PRODUCING SYMBIOTIC BREASTED PRODUCT | |
UA79441U (en) | Method for producing kefir from goat milk | |
RU2015109188A (en) | A method of producing a fermented milk drink | |
RU2006138515A (en) | METHOD FOR PRODUCING A DAIRY PRODUCT | |
UA100687U (en) | Method for manufacturing goat milk yoghurt | |
UA46784U (en) | Method for making a healthful and dietary fermented milk drink | |
UA63736U (en) | Method for making lactic cheese of goat milk | |
UA115561U (en) | METHOD OF PRODUCTION OF ACID OIL IN THE SPRING-SUMMER PERIOD OF THE YEAR | |
RU2012152361A (en) | METHOD FOR PRODUCING SOFT CHEESE | |
PH22017000959U1 (en) | Process of producing lubeg (syzygium sp.)-flavored yoghurt | |
UA75054U (en) | Method for making fermented milk drink "curing narine" | |
UA96890C2 (en) | Method for making thermal-acid cheese | |
UA89052U (en) | Method for producing sour cream product "prolisok" (snowdrop) with probiotic properties |